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Recipes » Seafood

Singapore Noodles

Author: Kelly Donlea


  • 1 pound vermicelli, spaghettini or angel hair pasta OR thin rice noodles
  • 1 pound shrimp, peeled and deveined (or two chicken breasts, cut into thin strips)
  • 2 cloves garlic, minced
  • 3 tablespoons oil
  • 1/2 onion, diced
  • 2 carrots, sliced
  • 1 cup cabbage, shredded
  • 2 tablespoons soy sauce

The following 6 Spices OR 3 tablespoons of a combination Singapore seasoning

  • 2 tablespoons yellow curry powder
  • 1/2 tablespoon turmeric
  • 1/2 tablespoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon ginger
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons soy sauce
  • 1/2 cup vegetable or chicken broth
  • 1/2 cup fresh minced cilantro

Cook noodles according to package directions. Drain shrimp and pat dry with paper towels. Heat 1 tablespoon oil in pan on stove. Stir fry shrimp for 5 minutes (longer if using chicken or pork). Remove meat from pan, add remaining oil and all vegetables and seasonings. Cook 4 minutes until tender. Add broth and soy sauce. Return meat and add noodles to pan. Stir to combine, cooking over medium-low heat until warmed through and combined. Top with cilantro before serving.

Singapore Noodles

Pad Thai

Author: Kelly Donlea
If you are a big fan of Pad Thai take-out, you will be thrilled with how easily this recipe replicates restaurant style Chicken or Shrimp Pad Thai.
  • 12 ounces of rice noodles or linguine pasta
  • 2 tablespoons and 1/4 cup vegetable oil, olive oil or sesame oil
  • 2 cups of diced chicken, or 1 lb. shrimp
  • 4 eggs
  • 2 tablespoon white wine vinegar
  • 4 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 4 tablespoons white sugar
  • squirt of Sriracha chili sauce (large squirt if you like it hot, little squirt just for flavor)
  • 2 cups firm vegetables, julienned, such as carrots, kohlrabi and/or bean sprouts
  • 1/4 cup crushed peanuts or 1/8 cup chunky peanut butter
  • 3 green onions, chopped
  • 1 lime, cut into wedges

Prepare noodles according to package directions (rice noodles call for soaking). In a large wok or skillet, heat 2 tablespoons oil, and cook shrimp or chicken on high heat until browned. Remove, and set aside. Add remaining oil to pan. Crack eggs into hot oil, and cook until firm. Stir in vinegar, fish sauce, soy sauce, sugar and chili sauce. Add in the noodles, meat, vegetables, peanuts or peanut butter, and onions, and stir well, cooking for another 2 minutes.

Squeeze one wedge of lime over entire dish, and serve each bowl with additional lime wedges.


Baked Shrimp Po’ Boys

Author: Kelly Donlea

Ingredients (for 4 sandwiches)

  • Four rolls
  • 1 pound shrimp, peeled and deveined
  • ½ cup cornmeal
  • ½ cup flour
  • 1 teaspoon olive oil
  • 2 tablespoons Creole seasoning (or see recipe below)
  • 1 cup mayonnaise (or ½ cup mayo, ½ cup Greek yogurt mixed together)
  • 2 cups lettuce, finely chopped

* You can make your own Creole seasoning with a mix of garlic powder, salt, paprika, oregano, thyme, black pepper and just a touch of cayenne.

Dust shrimp with 1 tablespoon Creole Seasoning. Combine flour and cornmeal, and dredge shrimp. Grease baking dish with olive oil. Place shrimp on baking sheet and put in 400 degree oven for 10 minutes each side. Combine mayo (or mayo and Greek yogurt) with remaining Creole seasoning. Top bread with mayo, lettuce and shrimp or crab cakes.

Crock Pot Shrimp Creole

Author: Kelly Donlea
  • 1 cup diced celery
  • 1/2 cup chopped onion
  • 1/2 cup chopped bell pepper
  • 1 (8 oz.) can tomato sauce
  • 2 (14 oz.) cans diced tomatoes
  • 1 clove garlic, minced
  • dash of salt and pepper
  • Generous dash of hot sauce
  • 1 lb. shrimp, deveined & shelled

Put all ingredients in crock pot and cook for up to 8 hours. Add shrimp during last hour of cooking.

Crab Bisque

Author: Kelly Donlea
    In a challenge from our audience to create a copycat crab bisque similar to the best Maryland Crab Shacks, we combined the styles of many favorites we found online. We hope this fills the request for the Copycat of Jerry’s Seafood Crab Bisque, with a little extra love and ingredients. Now I just wish it was easy to get delicious Maryland Crab here in the midwest!

  • 1 lb fresh lump crab meat
  • 2 tablespoons finely chopped onion
  • 2 tablespoons finely chopped celery
  • 1/4 cup butter
  • 3 tablespoons all purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 3 cups milk
  • 2 cups heavy cream
  • 2 generous dashes hot pepper sauce
  • 1 tablespoon fresh parsley
  • 3 tablespoons sherry
    Cook onion and celery in butter until tender but not brown. Blend in flour and seasonings. Add milk and creamgrad, stirring constantly; cook until thick.
    Add crabmeat and hot pepper sauce and sherry; heat thoroughly.

Crab Cakes

Author: Kelly Donlea

These tasty baked crab cakes can be made for an elegant appetizer, or served as a main course. Use leftover crab legs for cook once, eat twice success, or use packaged or fresh crab. Serve with lemon dill mustard sauce.


  • Approximately 3/4 pound crab meat
  • 15 Ritz or other puffy crackers, smashed
  • 1 egg
  • 1/2 cup mayonnaise or Greek Yogurt
  • 1 teaspoon lemon juice
  • 1 teaspoon Cajun Seasoning
  • 1/2 cup diced celery
  • 1/4 cup diced green onions
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Preheat oven to 350 degrees F. In a large bowl, break apart crab meat with fork. Add remaining ingredients, and mix well. Form into patties: 1-1/2 inch diameter for appetizer size, and 2-1/2 inch diameter for entree size. Place on a greased baking sheet and bake for 15 minutes for appetizer size, and 20 minutes for entree size, until edges are browned. Serve with rice, or on rolls with mustard sauce.

Dill Mustard Sauce


  • 1/4 cup Dijon Mustard
  • 1/2 cup Greek yogurt, sour cream or mayonnaise
  • 1 teaspoon hot sauce
  • 1/2 teaspoon dill
  • 1 teaspoon white wine or white vinegar
  • 1 teaspoon lemon juice

Shrimp Etouffee

Author: Kelly Donlea


  • 1/2 cup butter
  • 1/4 cup flour
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup minced green onions
  • 1 can diced tomatoes
  • 1 cup vegetable broth, clam juice OR water
  • 1 pound shrimp
  • 2 teaspoons fresh lemon juice
  • Hot sauce, as desired
  • 3 tablespoons chopped fresh parsley leaves, plus more for garnish
  • 3 cups cooked rice

Melt butter over medium high heat in a large pan on stove or electric skillet. Add the flour, and stir, cooking, until thick and bubbly. Add the onions, celery, green pepper and garlic, and saute until the vegetables are wilted, about 10 to 12 minutes. Add all seasonings and stir to combine. Add tomatoes with their juices, and broth or water. Bring to a boil, and then reduce the heat to medium. Cook for 10 to 12 minutes, stirring occasionally. Add the shrimp, lemon juice, hot sauce, and half of the parsley and green onions (saving the rest for garnish) and continue cooking for 3-5 minutes. Serve over rice with remaining parsley and green onions.

Seafood Lasagna

Author: Kelly Donlea


  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1-1/2 cups milk
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon minced thyme leaves
  • 1 cup mushrooms, sliced
  • 1 cup dry white wine
  • 2 cups fresh, or 1/2 cup frozen thawed spinach
  • 1 pound, or 2 cups of diced seafood, combination of the following: shrimp, scallops, white fish fillets, crab
  • 1 16-ounce package lasagna noodles OR large shell pasta
  • 1-1/2 cups shredded Mozzarella cheese
  • 1/2 cup Parmesan cheese
  • Salt and Freshly Ground Black Pepper
Preheat the oven to 400°F. Melt the butter in a saucepan over a low heat. Add the flour and paprika, and stir until smooth. Gradually add the milk, and half of the Mozzarella cheese, whisking until smooth.

Heat the oil in a large frying pan over a low heat. Add the onion, garlic and thyme, and cook for 5 minutes until softened. Add the mushrooms and cook several minutes more, until softened. Stir in the wine, and boil rapidly until nearly evaporated. Stir in the spinach, remove mixture from heat, and combine with seafood. Lightly oil a lasagna dish. Spoon a small layer of the sauce over the bottom of the dish, add a layer of noodles and half of the seafood combination. Cover with half of sauce, half cheese, and repeat. If using shells, stuff each shell with seafood combination, then cheeses, and top with sauce.

Bake for 35 – 40 minutes.

Grilled Teriyaki Salmon and Citrus Salad

Author: Kelly Donlea

Grilled Teriyaki Salmon and Citrus Salad

Makes 4 entree salads


1 grapefruit, peeled

3/4 cup mandarin oranges, halved

3 cups mixed greens

3 tablespoons diced Green onion

3 tablespoons shaved almonds

2 salmon fillets

Teriyaki Marinade

3 tablespoons soy sauce

2 tablespoons cooking sherry or rice vinegar

2 tablespoons honey

2 cloves garlic, minced

1 teaspoon ginger, minced

1 teaspoon mustard

Lemon Garlic Dressing

3 tablespoons sour cream

1 teaspoon mustard

1/2 teaspoon garlic salt

1/2 teaspoon pepper

1 teaspoon lemon juice

1 teaspoon white vinegar

Combine ingredients for marinade in ziploc bag. Add salmon and marinate in refrigerator for at least one half hour. Discard marinade, and grill salmon over high heat, approximately 4 minutes per side, until cooked through. Halve salmon fillets, and cool. Top greens with green onions, almonds, fruit and salmon. Serve with lemon garlic dressing.

Cuban Sea Bass

Author: Kelly Donlea

Serves 4 with leftovers for Meal 2

From the 40 Dinner Duos, Cook Once Eat Twice cookbook


  • 2 tablespoons olive oil
  • 1 onion, sliced
  • 2 tablespoons minced garlic
  • 4 cups seeded, chopped plum tomatoes
  • 1 1/2 cups dry white wine
  • 2/3 cup sliced stuffed green olives
  • 1/4 cup drained capers
  • 1/8 teaspoon red pepper flakes
  • 6 (6 ounce) fillets sea bass
  • lemon wedges
  • 1/4 cup chopped fresh cilantro

Heat oil in skillet over medium heat. Saute onions and garlic until soft. Add tomatoes, and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer. Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. Remove fish from sauce, transfer 4 to serving plate(s), and reserve two, sealed in refrigerator for Meal 2. Continue to simmer sauce until thickens. Serve sauce over fish, and sprinkle with lemon juice and Cilantro (if desired).